Easy Creamy Southern Sweet Potato Soup is as smooth as velvet, a little spicy and pure creamy deliciousness. Sweet and savory with carrots and sweet potatoes, this homemade soup is quick to make and even quicker to disappear. Topped with candied pecans, this easy soup recipe is 100% delicious and about as warm and cozy as you can get!
My husband loves sweet potatoes in any form, so I am always looking for simple sweet potato recipes. Not only is Southern Creamy Sweet Potato Soup simple, but it is also a healthy, filling, one-pot meal that’s perfect for lunch or a casual weeknight dinner. Sweet potato soup would also be a perfect first course for a Thanksgiving or holiday dinner.
Where did sweet potato soup originate?
It’s funny, I always thought sweet potatoes were a truly southern thing, but according to Wikipedia, it turns out they originated in China and are one of their most harvested crops Because of this sweet potatoes, sweet potato soup is very popular in China.
What are the health benefits of sweet potatoes?
Sweet potatoes are not only delicious, but they are nutritious and classified as one of the world’s healthiest foods! According to LiveScience, sweet potatoes are “packed with vitamins and are high in vitamin A, vitamins B5, B6, thiamin, niacin, riboflavin, and, due to their orange color, are high in carotenoids!”
Another big plus, because sweet potatoes are so high in fiber, they can help you feel full longer, which can help you in your weight loss journey. This simple sweet potato soup comes in at less than 300 calories per serving.
More sweet potato recipes:
If you like sweet potatoes as much as we do, be sure to check out these other scrumptious sweet potato recipes on my blog:
Easy Southern Sweet Potato Bread with Pecans
Southern Sweet Potato Casserole with Bourbon
Easy Southern Sweet Potato Hash
Southern Candied Sweet Potato Casserole with Pecans
Terry’s Thanksgiving Sweet Potato Casserole
Healthy Roasted Sweet Potato Stacks
Easy Southern Sweet Potato Pie
Sweet Potato Biscuits with Cranberry Aioli
You might also want to check out my roundup post: 35 Best and Easiest Sweet Potato Recipes for Thanksgiving.
If you are interested in more soup recipes, check out all of my soup recipes here.
How to make Easy Southern Creamy Sweet Potato Soup!
Melt the butter in a large Dutch oven over medium-high heat. Add the onion and carrots and cook for about 5 minutes or until the vegetables are tender. Then, add the garlic and cook for 1 minute or until the garlic is fragrant.
Add the potatoes, cinnamon, nutmeg, the sprig of thyme, and cumin and stir to combine. Cook for another 2-3 minutes.
Add the chicken stock, bring to a simmer, and reduce the heat to medium-low. Simmer for 30-35 minutes or until the potatoes are very soft and easily mash when pressed with a fork.
Remove the pan from the heat and use an immersion blender to puree the soup until it is creamy and smooth. Keep the blender blades submerged, and be careful not to splatter the hot soup.
Alternatively, you can puree the soup in a regular blender in small batches. Again, be careful that the hot soup doesn’t splatter; cover the top of the blender with a folded dish towel to prevent the soup from splashing out.
Return the pureed soup to the pan and add the cream, molasses, salt, and pepper. Taste and add additional salt and pepper if desired. Serve the sweet potato soup hot and garnish with candied pecans.
Sharon’s Expert Tips:
To make vegan sweet potato soup, substitute vegetable stock for the chicken stock.
You can substitute canned coconut milk or half-and-half for the heavy whipping cream.
Dried thyme can be substituted for fresh thyme. Use 1/2 teaspoon of dried thyme instead of the sprig of fresh thyme.
If you make a lot of soup, I highly recommend you get an electric immersion blender. They are relatively inexpensive, a quick look online shows prices anywhere from $17-$30.
If you don’t have molasses, you can substitute one tablespoon of packed brown sugar.
You can substitute toasted pecans for the candied pecans. Or, you can top the soup with crumbled bacon, pistachios, peanuts or croutons.
To freeze this soup, store in an airtight container in your freezer for up to 3 months. To serve, let it thaw overnight and heat up on the stove over medium heat.
★ If you make Easy Southern Sweet Potato Soup, please leave a comment and give this recipe a star rating. I would love to know how you liked it! Thanks so much for visiting Grits and Pinecones!
Easy Southern Creamy Sweet Potato Soup Recipe
Ingredients
- 3 Tbsp unsalted butter
- 1 large sweet onion Vidalia if possible, chopped
- 4 carrots unpeeled and rough chopped
- 4 garlic cloves minced
- 2 large sweet potatoes peeled and chopped (about 2 pounds)
- 1 sprig fresh thyme
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp cumin
- 4 cups chicken stock
- 1 cup heavy whipping cream
- 1 Tbsp molasses
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 cup candied pecans chopped
Instructions
- Melt the butter in a large Dutch oven over medium-high heat. Add the onion, and carrots and cook for about 5 minutes or until the vegetables are tender. Add the garlic, and cook for 1 minute or until the garlic is fragrant.
- Add the potatoes, cinnamon, nutmeg, the sprig of thyme, and cumin and stir to combine. Cook for another 2-3 minutes.
- Add the chicken stock, bring to a simmer and reduce the heat to medium-low. Simmer for 30-35 minutes or until the potatoes are very soft and easily mash when pressed with a fork.
- Remove the pan from the heat, remove the sprig of thyme, and use an immersion blender to puree the soup until it is creamy and smooth. Keep the blender blades submerged, and be careful not to splatter the hot soup. Alternatively, you can puree the soup in a regular blender in small batches. Again, be careful that the hot soup doesn't splatter and cover the top of the blender with a folded dish towel to prevent the soup from splashing out.
- Return the pureed soup to the pan and add the cream, molasses, salt, and pepper. Taste and add additional salt and pepper if desired. Serve the sweet potato soup hot and garnish with candied pecans.
Notes
Nutrition
*This post updated on October 8, 2019, to include additional helpful tips.
Just one word: FANTASTIC ! I’m super glad I found your blog, thank you for sharing this amazing recipe !
Thank you so much for your kind comment! I hope you enjoy the soup!
Sharon